Potato And Cucumber Salad With A Creamy Dill Dressing Recipe

There's something so refreshing about a cold potato and cucumber salad with creamy dill dressing on a warm afternoon. The tender potatoes contrast beautifully with the crisp cucumbers, all tossed in a tangy, herby dressing that coats every bite just right.

this Recipe

I first made this salad on a whim after a summer farmer’s market run, where I came home with more cucumbers than I knew what to do with. Pairing them with boiled potatoes and a quick dill sauce turned out to be the kind of effortless side dish that steals the show at picnics and potlucks. It’s quick, it’s simple, and somehow it just hits the spot every single time.

Let’s dive into what makes this salad a must-have in your warm-weather recipe rotation.

Why You’ll Love This Potato and Cucumber Salad with Creamy Dill Dressing

Get ready to meet your new favorite side dish. This potato and cucumber salad isn’t just a fresh twist on a classic – it’s exactly what your next BBQ or weeknight dinner needs.

First of all, this recipe is ridiculously easy. We’re talking minimal chopping, a quick boil, and a simple stir-together dressing. It’s beginner-friendly and can be ready in under 30 minutes, making it ideal for last-minute meals or spontaneous get-togethers.

It’s also incredibly budget-friendly. With ingredients like potatoes, cucumbers, sour cream, and fresh dill, you’re looking at a super satisfying dish that won’t break the bank. Perfect for feeding a crowd without stress.

Not to mention, it’s cool and refreshing – the kind of dish that feels like a palate cleanser between bites of grilled meats or spicy mains. The cucumbers stay crisp, the dressing stays creamy, and the dill brings in that subtle brightness.

And let’s not forget how versatile this salad is. Serve it as a light lunch, a picnic favorite, or an easy make-ahead dinner side. It’s naturally vegetarian and can be adapted for different dietary needs without sacrificing flavor.

Now that you’re probably craving a big bowl of it, let’s talk about what goes into making this irresistible salad.

Ingredients Notes

This salad shines thanks to its simple, wholesome ingredients. Each one brings something special to the dish, whether it’s texture, flavor, or that nostalgic creamy salad comfort we all love.

Baby potatoes are the heart of this salad. Their creamy texture and small size make them ideal – they cook quickly and hold their shape well. I prefer using yellow or red-skinned baby potatoes for their slightly buttery flavor and pretty presentation. Just be sure to cut them into even pieces so they cook uniformly.

Fresh cucumbers add that crisp, cooling crunch that makes this salad so refreshing. I recommend using English cucumbers or Persian cucumbers because they have fewer seeds and thinner skin. If you're using garden cucumbers, you may want to peel and deseed them to avoid bitterness.

Sour cream creates the base of the dressing, lending a smooth, tangy richness that clings beautifully to every bite. If you're looking for a lighter option, Greek yogurt works well too, though it brings a slightly different flavor profile – still creamy, just a bit more tart.

Fresh dill is the real flavor star here. Its bright, grassy notes pair perfectly with both the potatoes and the cucumbers. There’s just no substitute for fresh dill in this recipe, though in a pinch, you can use dried (just reduce the amount by a third).

You won’t need any fancy equipment for this recipe. A large pot to boil the potatoes, a cutting board, and a big mixing bowl will do just fine. A whisk for the dressing and a rubber spatula for tossing everything together will make the process even smoother.

How To Make This Potato and Cucumber Salad with Creamy Dill Dressing

Putting this salad together is a breeze, and most of the time is spent waiting for the potatoes to cool. Here’s how it comes together, step by step.

Start by boiling your baby potatoes in salted water until they’re fork-tender – this usually takes about 12-15 minutes depending on size. You want them tender but not falling apart. Once done, drain and let them cool to room temperature. For faster cooling, spread them on a baking sheet.

While the potatoes are cooling, slice your cucumbers into thin half-moons. If they’re especially watery, you can sprinkle them with a pinch of salt and let them sit for 10 minutes, then blot them dry with paper towels. This step helps prevent the dressing from getting watered down.

Next, it’s time to make the dill dressing. In a bowl, whisk together sour cream, a bit of mayonnaise for added richness, lemon juice, Dijon mustard, salt, pepper, and plenty of fresh chopped dill. Taste and adjust – you want a balance of creamy, tangy, and herby.

Once the potatoes have cooled, add them to a large bowl along with the cucumbers. Pour the dressing over everything and gently toss to coat. Be careful not to break up the potatoes too much – a folding motion works best here.

Let the salad sit in the fridge for at least 30 minutes before serving. This gives the flavors time to meld and the dressing to slightly thicken. Serve cold or slightly chilled for the best texture and taste.

From start to finish, you’re looking at about 40 minutes – and most of that is hands-off. The end result? A cool, creamy, flavor-packed salad that’s totally worth the wait.

Storage Options

One of the best parts about this potato and cucumber salad is that it stores like a dream. In fact, the flavors get even better as it sits, making it a perfect make-ahead dish.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just give it a gentle stir before serving, as the dressing may separate slightly.

If you're prepping ahead, you can make the salad the night before. Keep it chilled until ready to serve. The cucumbers might lose a bit of their crispness after a day, but the flavor stays spot-on.

Avoid freezing this salad – the creamy dressing doesn't hold up well to thawing, and the texture of both the potatoes and cucumbers will suffer.

To re-serve leftovers, simply spoon the salad into a bowl and let it sit at room temperature for 10-15 minutes to take off the chill. You can freshen it up with an extra sprinkle of dill or a squeeze of lemon juice if desired.

Variations and Substitutions

This salad is a fantastic canvas for all kinds of tweaks and add-ins, depending on what you have on hand or your flavor preferences.

For a protein boost, toss in some diced hard-boiled eggs or flaked canned tuna. Both pair beautifully with the creamy dill dressing and add extra substance to make this salad meal-worthy.

If you're not a fan of sour cream, swap it out for plain Greek yogurt. You’ll get the same creaminess with a bit more tang and protein – perfect for a slightly lighter version.

Add some thinly sliced red onion or chopped scallions for a gentle kick and a touch of sharpness. They cut through the creaminess and bring a little extra color to the mix.

Want to make it vegan? Use plant-based mayo and coconut yogurt or another non-dairy alternative. Just keep in mind you may need to adjust the acidity or sweetness slightly to balance flavors.

Feel free to add extra veggies, like chopped celery or shredded carrots, for crunch and color. Or sprinkle in some crumbled feta cheese or capers for a tangy twist that plays beautifully with the dill.

At the end of the day, this recipe is incredibly forgiving. Don’t be afraid to experiment with flavors and ingredients – you might just land on your new signature salad.

Print